Try saying that 10 times fast. Seriously, try it. It’s embarrassing.
It’s Monday, and all Mondays just need cookies. All the cookies. It’s really the only way to combat the exhaustion, the heavy workloads, the anxiety and the stress of an upcoming week, right?
I thought so.
Today’s recipe is 100% inspired by my friend Ali’s decadent looking coconut oil chocolate chip cookies . I’ve been lusting after them since they first appeared on her blog and knew this weekend was the perfect time to craft my own coconut oil cookie, using a few different ingredients. I knew instantly that I wanted to make these gluten free, primarily because I was out of all purpose flour. However, it worked out perfectly because I was able to gift these soft, chewy and delicious cookies to my friend with a gluten allergy, so it all worked out!
- 1/2 cup Carrington Farms coconut oil, softened but not melted
- 3/4 cup creamy peanut butter (not natural)
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 1 large brown egg
- 2 teaspoons vanilla extract
- 1 cup gluten-free all purpose flour
- 1/2 cup almond meal
- 1/2 teaspoon xantham gum
- 2 teaspoons corn starch
- 1 teaspoon baking soda
- Dash of salt
- 3/4 cup peanut butter chips
- 1/2 cup chopped peanuts